Sauteed Chicken Breasts with Creamy Chive Sauce

Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

READER'S COMMENT:

"This is by far one of my all time favorite dishes! I followed the recipe pretty much to a T but used a little less mustard and a little less chives. Everything was amazing! I loved the sauce! I used mashed potatoes and green beans for my...

108 Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce

09/25/2009

Anonymous

Very good. Family really enjoyed it. I used wheat flour instead of all purpose which seemed to start to overbrown really quickly, so you have to watch it, but it turned out deliciously. Next time, instead of shallots, I think I will just use a cup of onion -- onion is cheaper, and I don't think the flavor is much different.

Easy to prepare, though it took me longer than 35 minutes - more like 45-60. Tasty, but not overly so. Substituted homemade nonfat yogurt, because my light sour cream had gone bad. That may explain why the sauce was a little thinner than I would have liked.

I cut up the leftover chicken into bite-size pieces, warmed it up, then mixed the chicken and sauce with cooked whole wheat spaghetti and green bean pieces (added beans to pasta for last 3 minutes of cooking time) for a tasty, fast dinner. It would work with any other complimentary vegetable as well.